Directions:
- Cut chicken breasts in half pound with meat mallet, or rolling pin to flatten slightly
- Combine cornstarch, salt, and pepper in small bowl
- Gradually blend in first the water then the egg yolks
- Heat oil in wok or large skillet over high heat to 375 degrees
- Dip chicken breat halves into cornstarch egg yolk mixture
- Cook chicken breast halves two at a time until golden brown
- Drain on paper towels and keep warm
- Combine all the sauce ingredients in a medium sauce pan mixing well
- Cook over medium heat stirring constantly until the sauce boils and thickens about five minutes
- Cut each breast half into three or four peices and arrange on serving platter and garnish with green onions
- Pour sauce over chicken just before serving
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 455.18 Kcal (1906 kJ) | ||
| Calories from fat | 103.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.49g | 18% | |
|---|---|---|---|
| Cholesterol | 302.92mg | 101% | |
| Sodium | 1211.85mg | 50% | |
| Potassium | 790.31mg | 17% | |
| Total Carbs | 37.63g | 13% | |
| Sugars | 15.61g | 62% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 53.06g | 106% | |
| Vitamin C | 13.6mg | 23% | |
| Iron | 1mg | 6% | |
| Calcium | 49.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 111.11 Kcal (465 kJ) | ||
| Calories from fat | 25.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.8g | 18% | |
|---|---|---|---|
| Cholesterol | 73.94mg | 101% | |
| Sodium | 295.8mg | 50% | |
| Potassium | 192.91mg | 17% | |
| Total Carbs | 9.19g | 13% | |
| Sugars | 3.81g | 62% | |
| Dietary Fiber | 0.12g | 2% | |
| Protein | 12.95g | 106% | |
| Vitamin C | 3.3mg | 23% | |
| Iron | 0.3mg | 6% | |
| Calcium | 12.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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